Why the paucity of 1/8" inch spine 4-4.5 inch bushcraft blades from the major makers?

I would guess there are a couple things going here... First off, Beckers and ESEE knives are designed by one (Ethan) or two (Mike and Jeff) people. The dimensions are simply their preferences. When you broaden the discussion to large manufacturers (Cold Steel, KA-BAR), then first off you have to make sure they don't actually sell thinner knives, then you also probably have to take into large-scale sales into consideration. Thick beefy woods knives are definitely "cool" these days... they might be all that's selling. Also, I'm sure that thicker knives mean fewer returns and therefore improved profits. If the market demanded thin bushcraft knives, they'd probably consider making them.

I love fat knives. I like something that I can get a good chop out of as well as all the other stuff. But after a while, I realized that I wanted to try some thinner toys. Tried to have Mark Wohlwend make me a nice big, but thin, bushcraft knife (he disappeared, but at least that's the direction I was going). Bought a Mora. Took an Opinel No8 and glued it open into a fixed blade. Been experimenting. I've got a Rat 3 that's awful nice and not very big.

I'm not in the woods these days and am super busy with my big family. But once I get back to the trees, if I get some mad money I'll probably try to get Bill Akers or JK Knives to make me somethin' skinny and see how it goes.
 
Here's what I was thinking off. Carbon steel. 2.8mm blade of 1095 (sorry, not stainless). From R Murphy Knives.
Skinner_Collection-500.jpg


More upscale and available in flat ground stainless with 1/8" thickness is the Grohmann Russell belt knife.
rk1sbig.jpg
 
BRL said:
I would guess there are a couple things going here... First off, Beckers and ESEE knives are designed by one (Ethan) or two (Mike and Jeff) people. The dimensions are simply their preferences. When you broaden the discussion to large manufacturers (Cold Steel, KA-BAR), then first off you have to make sure they don't actually sell thinner knives...
Click to expand...

Do people really think of CS and Kabar as "large"? Gerber (now owned by Fiskars) and Buck are, with Victorinox/Wenger (SAK), the most carried knives in the USA, available in just about every department store with a 'sporting goods' section. ESEE doesn't make ANY knvies, theirs are made by Rowen, CS knives are all made overseas, and both companies are quite small in comparison to Buck and Gerber. KaBar is owned by Cutco (as Gerber is now owned by Fiskars), and while Cutco is big Kabar is not. Perspective is key here. Where are you looking for knives? Only knife-folk look on Bladeforums, everyone else just buys what's on the shelf. My father was shocked the first time he saw me with a thick-bladed knife as he was so used to Gerber and Buck and Case and Old Schrade, etc. who produced a LOT of 1/8" thick 4" blade hunting knives. I deliberately sought out thicker knives and so found these other, smaller companies. If all you see are the offerings of these small companies, you aren't looking very hard, that's all. *shrug*
 
Yes, but how many of the big makers are producing flat ground knives (other than kitchen and cooking knives)? I'll bet the only flat Bucks you can find are their (imported) fillet knives and the few Ron Hood collaborations. Among big US brands, it's all about the hollow grind.
 
Some great pics and thoughtful responses from all. Thanks to all...Ive got a few directions to pursue now. Of course - lol - IF I had the money, Id already have my custom made belt knife....but...my wife sees all the credit card statements, and I have this preference for staying married, at least a little while longer. :D. I'll just dig a little deeper with my research, and try to keep an open mind (the open checkbook is already an unfortunate given...)
 
Google green river hunter. Great design, thin steel. I have a couple, they mainly see use in the kitchen, as the steel is soft and dulls quickly. But it has great geometry.
 
All knives are good, and until you build or have someone build your grail knife, no others will fully satisfy you.

With that said Tops did a mighty fine job with the B.O.B. Fieldcraft, sharpest knife I have ever seen ( only factory edge that can easily without wiggle push cut paracord without leaving any fraying ) and at 3/16" of an inch thick it still leaves plenty of options for more unconventional uses should the need arise.

Now for the sharpened prybar crowd, I will agree there are lots and lots of sharpened prybars on the market, I have a Tops Firestrike 45 that fits the description well, but it also works a lot like an axe, as it chops very well for it's size and baton's like a dream. It however is not good at regular cutting tasks say like slicing an orange, meat, ect...

Busse's TGLB fits into what most call a sharprned prybar but it's geometry is vastly superior to the FS45 and slices better than any knife in my kithcen, including the Ladies treasured Pampered Chef knives.

My Buck 119 is the only knife I use in the kitchen on a normal basis and it's fairly thick as well (not 100% on this but something like 3/16") and it has seen many a potato, onion, carrot, and deer meat part before it's presence.

There are plenty of thick knives out there that are more than just "tacticool" or "sharpened prybars" so have fun and go get one of everything and beat the piss out of all of them, you will soon find which works best for you, if you don't use it then your just guessing about it's performance.


Cheers and Beers
 
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